Translations:Korean cuisine/49/en

Some popular types of soups are:

• Malgeunguk (맑은국), are flavoured with ganjang. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup.
• Doenjang-guk are seasoned with doenjang. Common ingredients for tojang guk include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, gochujang is added.
• Tteok-guk is a rice cake soup commonly made with sliced rice cakes and beef broth. White rice cake was called Baekbyeong (백병-白餠) or Geomo (거모-擧摸). Tteok-guk is made with thinly sliced garae-tteok, are long, cylindrical shaped rice cakes made with rice flour. Tteok-guk is boiled in chicken broth, but was originally boiled in pheasant meat soup. It says, "hunting pheasant is not easy, and since they breed chickens, they use chicken instead of pheasant, and if there's not chicken they even used beef"(꿩 대신 닭). In North Korea, there is a variation of this recipe called joraengi tteokguk where rice cakes are made in the shape of balls. it is eaten on New Year's Day because Koreans believe that if you eat a bowl of tteok-guk on the first of the lunar year, you get one year older. There is the belief that rice cakes in oval shape bring fortune since they resemble old Korean coins known as yeopjeon (엽전).
• Gomguk or gomtang (곰탕), and they are made from boiling beef bones or cartilage. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, marrow, and gelatin to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt.
• Naengguk, which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ganjang and sesame oil.
• Shin-son-ro (or koo-ja tang), the name of it came from its special cook pot with chimney for burning charcoal. The meaning is a hearth or furnace or a pot for fire or incense burning that always contains nineteen fillings. The nineteen fillings were including beef, fish, eggs, carrot, mushrooms, and onion.